The Chapters include Breakfasts, Beverages, Sides, Soups, Main meals, Desserts, Dips and sauces. The book also has suggestions with the recipes on how to make them without oil. What I like about the book is that her Jamaican roots make the food very flavorful. Keep an eye for some Jamaica classics in the book! More about Michelle and her blog here.

I made her carob muffins. With gluten-free baking I am generally nervous as the recipes can be a hit or a miss and and with all the almond meal in the muffins, I really wanted them to turn out well. And they did! Fabulously moist and not too sweet and perfect treat.

tThe mufins use rice flour and almond meal and can be whipped together in 10 minutes. I used white rice flour because brown rice flour has a way of getting onto to my taste buds and yelling hey I am brown rice flour out here. bitterish and earthy 😛 .

I made her bbq Tofu because it was calling out my name over the weekend. I also love the story of how the bbq tofu came about. This delicious Tofu would make great sandwiches.

Enter the giveaway at the end of the post for a print copy within US and one digital version for International!

I share this dish in loving memory of a dear friend, Barbara Raimey, who taught me how to make barbecue tofu. I have cooked this dish more than any other and it is always a winner. Barbara came to visit our family several times. She was quiet and sweet and didn’t say too much. She would love to visit because I lived in the countryside, where it was peaceful and quiet. While she stayed with our family, she didn’t ask for much; she was content and happy and enjoyed just being with us. She would spend hours walking with Devannah and me when Devannah was 6 years old. At the time, I didn’t know Barbara had terminal cancer. I found out that at one point she was an owner of a vegan restaurant and had years of experience as a chef.

For Tofu: Preheat oven 400ºF/200ºC. Drain water from tofu and squeezed excess water out between paper towels or a clean dishcloth. Cut tofu in long strips and set aside. Combine batter in a bowl and mix well. Coat individual tofu strips with batter mix and place on an oiled 9x13 casserole dish. Bake tofu for 20 minutes, or until tofu is golden brown.

Evenly coat tofu with barbecue sauce and return to the oven for 5-10 minutes.

Chef’s Tip: Unsulphured molasses can be used as substitute for pomegranate molasses

Recipe Notes

Chef’s Tip: Unsulphured molasses can be used as substitute for pomegranate molasses

Published by permission from Michelle Blackwood

Nutritional values based on one serving

Nutrition Facts

Barbecue Tofu from Healthier Steps

Amount Per Serving

Calories 398Calories from Fat 153

% Daily Value*

Total Fat 17g26%

Saturated Fat 3g15%

Sodium 722mg30%

Potassium 1279mg37%

Total Carbohydrates 49g16%

Dietary Fiber 5g20%

Sugars 31g

Protein 15g30%

Vitamin A20.2%

Vitamin C27.4%

Calcium10.7%

Iron28.4%

* Percent Daily Values are based on a 2000 calorie diet.

Please enter the giveaway below. Michelle is giving away 2 copies of her beautiful book. One print copy to a reader within US , and one digital copy to International. Giveaway is over.

This looks delicious! My fave at th moment are wraps made of potato dumpling dough! Might sound crazy, but ready-made potato dumpling dough is a pretty common product in Germany. You just flatten it out in a non-stick pan and cook it till it’s almost crispy, fill it with something nice and voilà there you have your gluten-free wrap (:

Looks delicious! My fave at the moment are wraps made out of potato dumpling dough! (Might sound crazy, but the ready-made dough is quite common in Germany) You just flatten it out in a non-stick pan and cook it till it’s almost crispy, fill it with something nice and voilà there you have your gluten-free wrap (:

I have been a Vegan for so long that I hardly believe that it has been 22 years! In between I was Raw-Vegan for 10 full years and recently, I’m back to cooked foods with a combo of Vegan-Gluten-free and Raw. Ideas galore and with this book, I can go further!